Shrimp Ixtapa Sauce

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Course: This-That

Cuisine: Mexican

Servings:

This recipe is derived from one created for the sauce over grilled Red Fish (aka Red Drum). Use over the meat of your choice, of course including fish, shrimp, or other seafood's.

Ingredients

6 shrimp I use 16-20 sized shimp, I prefer the brown wild caught shrimp, peel and deveined
butter Clarified
Cajun seasoning use Dirty Al’s Blackened Seasoning if you can find and get it.
2 cloves garlic minced
½ yellow onion medium size, diced
1 jalapeño small diced, seeds removed
1 tablespoon flour
2 limes Juice of 1 large or 2 small limes
1 cup heavy whipping cream
½ cup tomatoes small diced
1 avocado large diced

Instructions

For the shrimp sauce, place the 6 shrimp in a sauté pan on medium heat. Drizzle shrimp with clarified butter or avocado oil and add a healthy sprinkle of Cajun seasoning. Cook shrimp until medium and set aside. Butterfly once cooled.
In the same sauté pan over medium heat, place the chopped onion and diced jalapeño. Once they start to sweat, add the minced garlic. Cook until softened; don’t brown. Sprinkle the flour over the vegetable mixture and combine.
Let it cook until the color turns light brown, making sure the flour doesn’t stick to the pan and burn. Once the flour is toasted, stir in lime juice and deglaze the pan, making sure nothing sticks to the bottom. Then add 1 cup of heavy whipping cream. Set to a low simmer. Stir constantly, and the sauce will slowly thicken.
Once the sauce is thick, add the diced tomatoes and avocado. Add the butterflied shrimp and continue to simmer on low heat until the sauce is a thick consistency.
Serve over the meat of your choice, On fish or seafood suggest garnishing with cilantro.

Nutrition - See Recipe Post for Nutrition Disclaimer